| Prep: 30 mins | Cook: 3 hours | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 20g | 5g | 40g |
| sugars | fibre | protein | salt |
| 3g | 1g | 50g | 1.1g |
Why I Love Chinese Beggar’s Chicken Clay Pot
When I first discovered the Beggar’s Chicken Clay Pot recipe, it was a culinary revelation. Instantly, I was captivated by its unique blend of sweetness and savory flavors, bundled up into a warm one-pot meal. This Chinese culinary masterpiece brings so much depth and complexity that it feels like taking a trip straight to the vibrant local markets of Beijing, right from your kitchen.
Inspiration behind the Dish
As someone whose cooking is fundamentally inspired by the expansive nature of the Rockies, I was charmed by the beggar’s tale behind this unique clay pot chicken. According to folklore, a starving beggar allegedly stole a chicken and hid it in a pit with hot mud to escape the owner’s eye. When he dug it out, the chicken was tender and succulent, enveloped by the aroma of the mud and leaves it was cooked in. Now, while there are no game meats involved in this classic dish, I sure resonate with that element of crafty wilderness resourcefulness. The takeaway? Delicious results can emerge from the most unexpected of circumstances.
Why this Chinese Delicacy Stands Out
Now, what really hits the mark about this Beggar’s Chicken Clay Pot recipe is its outstanding balance of flavors. It harks back to the inherent simplicity yet surprising depth found in traditional Chinese cuisine. The chicken consistently turns out incredibly moist and tender due to the low, slow heat circulation within the clay pot, reminiscent of Dutch oven cookery that’s popular here in the Rockies.
The inspiration for my own rendition of this dish came from Julia Child, who spent her career teaching the West about foreign cuisines. And what better way to honor her efforts than embracing the exquisite flavors of this Chinese heirloom recipe?
Perfect Pairing for Beggar’s Chicken Clay Pot
When it comes to accompanying dishes, Beggar’s Chicken Clay Pot holds its own. A simple stir-fried vegetable dish would wonderfully complement this hearty chicken recipe. However, if you’d like to extend the far-east gastronomic journey, pairing it with a bowl of aromatic Egg Fried Rice or lightly steamed Bok Choy could certainly be an appealing option.
All in all, it’s a recipe that beautifully harmonizes tradition, folklore, and inspiring flavors, making it an all-time favorite for my partner Gordon and me. We hope the Beggar’s Chicken Clay Pot brings as much joy and culinary adventure to your table as it has to ours!
What You’ll Need
- 1 whole chicken (about 3.5 pounds)
- 1 cup of rice wine
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 cup of chicken broth
- 1 tablespoon of brown sugar
- 1 teaspoon of salt
- 4 cloves of garlic, minced
- 1 tablespoon of fresh grated ginger
- 2 stalks of green onion, chopped
- 2-3 pieces of dried lotus leaves
- 1 lb of clay dough for sealing the pot
- 2 tablespoons of cornstarch mixed with 2 tablespoons of water
Method
Step One
First, soak the dried lotus leaves in warm water for about 1 hour until they become softened. Meanwhile, clean the chicken and pat it dry. Be sure to remove any excess fat or loose skin around the cavity.
Step Two
Next, in a large bowl combine the rice wine, soy sauce, oyster sauce, chicken broth, brown sugar, salt, minced garlic, and grated ginger. Add the chicken into this marinade, cover, and then let it sit in the refrigerator for at least 2 hours or overnight for best results.
Step Three
After the dried lotus leaves are softened, rinse them under running water and pat them dry. Then, use the leaves to line the inside of a large clay pot. The leaves should cover the bottom and sides of the pot entirely. If needed, use more leaves to ensure no part of the pot is exposed.
Step Four
Place the marinated chicken inside the lined pot, then pour in the excess marinade. Sprinkle the chicken with the chopped green onions.
Step Five
Now, mix the cornstarch with water to create a paste. Take the clay dough and knead in this cornstarch paste until it becomes a pliable dough. Use this dough to seal the edges of the pot to ensure it is airtight.
Step Six
Place the sealed clay pot into a preheated oven at 350 degrees Fahrenheit. Bake for about 2 hours, or until the chicken is tender and fully cooked. To serve, carefully crack open the clay seal and remove the chicken. Be careful of the hot steam that may escape. Dish out the chicken and serve it hot.
